Grunkle Stan's 'Mystery Shack' Short Ribs with Secret Sauce
Inspired by the proprietor's penchant for mystery and, well, questionable yet undeniably delicious schemes, these short ribs are slowly braised until fork-tender and coated in a smoky, tangy sauce that might just have you seeing things – good things, that is. It’s a hearty dish that’s perfect for a gathering of curious minds.
Directions
- 1
Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
- 3
Add chopped onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- 4
Whisk together beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, smoked paprika, tomato paste, and a pinch more salt and pepper in a bowl.
- 5
Return ribs to the Dutch oven. Pour the sauce mixture over the ribs and add the bay leaves. Ensure ribs are mostly submerged; if not, add a little more broth.
- 6
Bring the liquid to a simmer, then cover the Dutch oven tightly and transfer to the preheated oven.
- 7
Braise for 3 to 3.5 hours, or until the ribs are very tender and easily pull from the bone.
- 8
Carefully remove ribs from the pot and set aside. Skim any excess fat from the braising liquid. Remove bay leaves.
- 9
On the stovetop, bring the braising liquid to a boil and reduce by half over medium-high heat until it thickens into a glossy sauce. This should take about 15-20 minutes.
- 10
Shred the meat from the bones and return it to the thickened sauce, or serve whole ribs spooned with plenty of the 'secret sauce'. Serve immediately.